About
You don’t have to miss breaded chicken because this almond breaded chicken tastes better than the real deal. The coating is really simple…first the chicken is dipped into an egg and cream mixture and then it is coated in a sesame seed and almond flour breading. The chicken is baked to a crisp texture and can be served with your favorite low carb vegetables.
Ingredients
- 1 ½ pound chicken legs thighs boneless skinless by lilydale
- 2 large egg egg whole
- 3 tablespoon, whole pieces sesame seeds
- 4 ounce unblanched almond flour by hodgson mill
- 1 ½ teaspoon coarse kosher salt by morton
- 3 ounce whipping cream, extra heavy/gourmet, not whipped
Instructions
- Preheat an oven to 400 F. In a large bowl, combine the eggs, cream and ½ t kosher salt. Whisk until blended. Set aside.
- In another large bowl, combine the sesame seeds, flour and 1 t kosher salt. Mix and set aside.
- Dip each chicken thigh into the egg mixture and then coat it in the flour mixture until completely coated. Place chicken thighs on a baking sheet not touching.
- Bake in the oven for 30 minutes or until chicken is crispy and internal temperature is 165 F.
Nutrition Facts
- Servings: 8
- Calories: 277.0kcal/1159.0kJ (per serving)
- Fat: 21.1g (per serving)
- Carbs: 5.0g (per serving)
- Protein: 18.4g (per serving)
